Interpretive Summary: Applying antimicrobial treatments to meat trim would provide an additional means to reduce any bacterial contamination prior to grinding, thus reducing the probability of pathogen presence in the final ground product. The objective of these experiments was to develop combination treatment processes for the microbial decontamination of pork trim. In the first experiment, the optimum exposure times and/or temperatures of high pressure water washes, hot water washes, ambient-temperature 2 percent lactic acid washes, and hot air treatments to reduce fecal bacteria from pork trim were determined. These results were used in the second experiment, where these individual treatments were combined into four different multiple-step processes and evaluated for their ability to reduce the numbers of bacteria on lean and fat pork trim. All of the combination processes were more effective than high pressure water washes alone at reducing the bacterial populations examined, which included coliform (fecal) bacteria and biotype 1 Escherichia coli. Combination processes that used hot water and hot air treatments had detrimental effects on the color and emulsion stability of the ground pork, while water washes alone or a combination of water and lactic acid washes reduced bacterial populations without affecting these quality attributes.